Spinach Tomato Shrimp with Cheese Grits

What a weekend!  It was so hot here in South Florida.  You would think after living here for almost 8 years that I would be accustom to the heat, but no I’m not.  With it being so hot I often find myself out of ideas to entertain two 2 1/2 year olds.  My goal this weekend was to at least stay in the nice air conditioning as much as possible.  So I the girls and I got in the car and we headed to the store.  I think the best part about our local Whole Foods is they have these carts that look like cars.  I think it’s the best thing ever and I think every mommy is so thankful for those carts, at least I know I am.  The girls love them and if we get there early enough they can decide between the green or blue one.  This weekend it was green.  They climb in, fastened their seat belts, honk the horn and we are off to tackle the shopping.  And if we are lucky enough and the nice florist is there the girls usually get a flower.  I have to tell you that florist saved me one day when the girls were in a bad mood and I still had a lot of shopping to do.  She handed them a flower and it was like I suddenly had two different children.  It was wonderful.  So she is my favorite!  I will always be grateful to her.  This trip she wasn’t there but luckily the girls were to involved in driving their cars.  Off we went on our shopping adventure and we all ended up having a great time and staying nice and cool inside.

On our trip to Whole Foods I picked up some shrimp.  I love shrimp and that it’s makes a quick and delicious dinner!  I added tomatoes, spinach, and garlic and layered it over cheese grits.  Yummy!  A meal my husband thinks I spent a lot more time preparing.  In the end we are all happy.  Enjoy everyone!       

Spinach Tomato Shrimp with Cheese Grits

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2 Tbsp Olive Oil

1 tsp garlic, minced

1 pint cherry tomatoes, halved

1 pound shrimp, peeled and deveined

4 ounces baby fresh baby spinach

2 Tbsp fresh basil, chopped

1/4 tsp fresh ground pepper

1/4 tsp salt

1 Tbsp fresh lemon juice

Cheese Grits

2 cups water

1/2 cup Quick Grits

1 cup shredded cheddar cheese

salt and pepper to taste

Instructions:

Heat olive oil over a medium-high heat in a large non-stick skillet.  Add tomatoes and cook, stirring often until softened, about 2 to 3 minutes.  Add garlic and toss.  Add shrimp and cook until cooked through, about 4 to 5 minutes.  Add spinach, basil, salt and pepper, stir until spinach has cooked down.  Remove from heat and add lemon juice.

For Grits:  In a saucepan, bring water to a boil.  Slowly stir grits into water, reduce heat to medium-low; cover.  Let cook 5 to 7 minutes or until thickened, stirring occassionally.  Add cheese, salt, and pepper and stir until cheese is melted.